So, last night I had a recurring dream of owning and operating a sous vide. I'm not sure what this means, or what Dr. Freud might think of it, but it seems to haunt me so. I'm not even sure what the hell I'd use it for!
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Dr. Freud would say that, unconsciously, you are afraid that your trolling motor or hot tub circulators are in need of repair.
I have an Anova and use it for all sorts of things. However, Dr. Freud would never say that if I had a dream about SV that it would represent the content of the dream.Last edited by tbob4; March 5, 2017, 01:11 PM.
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Lone Star Grillz 24 X 48 Offset
I use mine for steaks, veggies and to reheat BBQ. I used it today for my pastrami. They are great to have. And fun to play with. You can make pretty much anything. They add a lot to your cooking experience. I have the Joule Circulator, it works very well , the app is easy to use and is loaded with content.
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California Custom Smokers Meat Locker
Santa Maria Grill
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Beer
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Sierra Nevada IPA
Wood
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Almond
Oak
Madrone
Cherry
Peach
Apple
Yesterday's pastrami SV'd onto today's sandwiches. So much better than steaming. It will knock your socks off. Don't even worry about anything else. Leftovers alone are a good reason to buy one. Then on those cold Mt. Shasta nights when you have the hankering for BBQ but not quite the fortitude to brave the elements all day but still want to grill you can say "Oh, well, my second best is better than anyone else's best."
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Thank you CaptainMike ... no I didn't make it. It's a real handy work bench on casters. I use that surface to make bread on mostly. The rest of the bench is stainless steel. I bought it at Costco a while back.
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I Grill asparagus too sometimes. I nuke it when I'm in a hurry too. However veggies SV style really are noticeably different and very tasty. You really ought to give it a try sometime. I like hollandaise sauce on my asparagus so I really can't tell the difference of the 3 methods much.🤔
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That will likely be my first endeavor.
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I've done many Ribeye's SV style. At 131°... time is your tenderizer. I've done 2" USDA Prime grade Ribeye's for 2, 4, 6, 8, 10, 12, 14, 16, 18, and 24 hours before. 24 hours is too long, meat got mushy. 2 to 4 hours is ok. 8 hours is more tender and better. 12 hours is my preference.👍
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CaptainMike ... if you SV your 1 1/2" to 2" Ribeye's at 131° I suggest you sear them very, hot, hot, hot and fast. When you take them out of the SV bags... blot them dry and apply a generous amount of beef love on them. Once you have your grill to Warp 10 heat put them on for searing. The generous amount of beef love will ignite an open flames searing process, DO NOT panic! Searing in open flames with the beef love on it will give you a beautiful crust in about 1 minute per side. That hot, hot, hot quick sear will not raise the IT temperature of your meat as much as a slower sear at a lower temperature that takes twice as long... in my humble opinion.😎
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